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Feb 15, 2024 · Sodium bicarbonate is a natural chemical substance, which is also known as baking soda. It is used in the kitchen for various uses, including as an ingredient that makes dough rise or for removing odors in the refrigerator. Sodium bicarbonate, which is categorized as an antacid, also makes your stomach's environment less acidic (more basic).
Oct 31, 2023 · The main difference between baking soda and baking powder is their acid component. Baking soda is pure sodium bicarbonate, whereas baking powder is made of sodium bicarbonate, acid (cream of tartar), and cornstarch. Baking soda is used in recipes that have an acidic component, such as lemon juice or buttermilk.
- Overview
- What is baking soda?
- What is baking powder?
- When to use which one
- Substituting in recipes
- The bottom line
Baking soda and baking powder are both leavening agents, which are substances used to help baked goods rise. Baking powder contains baking soda, along with other ingredients.
Experienced and amateur bakers alike often confuse them due to their similar names and appearances.
Baking soda is a leavening agent used in baked goods like cakes, muffins, and cookies.
Formally known as sodium bicarbonate, it’s a white crystalline powder that is naturally alkaline, or basic (1).
Baking soda becomes activated when it’s combined with both an acidic ingredient and a liquid. Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy (1).
This is why recipes that include baking soda will also list an acidic ingredient, such as lemon juice or buttermilk (2, 3).
Summary
Baking soda, chemically known as sodium bicarbonate, is a baking ingredient that’s activated by a liquid and an acid to help with leavening, or rising.
Unlike baking soda, baking powder is a complete leavening agent, meaning it contains both the base (sodium bicarbonate) and acid needed for the product to rise.
Cornstarch is also typically found in baking powder. It’s added as a buffer to prevent the acid and base from activating during storage.
Similarly to how baking soda reacts with water and an acidic ingredient, the acid in baking powder reacts with sodium bicarbonate and releases carbon dioxide once it’s combined with a liquid (4).
Single- and double-acting baking powders are available, though single-acting varieties are typically only used by food manufacturers and not usually available for household use (5).
When a recipe calls for baking powder, it’s most likely referring to the double-acting kind.
This means the powder creates two separate reactions: initially, when combined with liquid at room temperature, and secondly, once the mixture is heated.
Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice.
Conversely, baking powder is typically used when the recipe doesn’t feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.
Baked good mixtures can vary greatly in their acidity level. To produce a desirable baked good, you need to find the right balance between acid and base.
Some recipes may call for both baking soda and baking powder.
Typically this is because the recipe contains an acid that needs to be offset by the baking soda but may not be enough to completely leaven the product.
Summary
Substituting baking powder for baking soda
Though substituting baking powder for baking soda isn’t widely recommended, you may be able to make it work in a pinch. Swapping baking powder for baking soda won’t require additional ingredients. However, baking soda is much stronger than baking powder. Thus, you likely need around 3 times as much powder as you would soda to create the same rising ability. Also, this substitution may cause your final product to have a chemical or bitter taste. Alternatively, you could try one of several other substitutes for baking soda.
Substituting baking soda for baking powder
If your recipe calls for baking powder and all you have at hand is baking soda, you may be able to substitute, but you need to include additional ingredients. Because baking soda is lacking the acid that baking powder would normally add to the recipe, you have to make sure to add an acidic ingredient, such as cream of tartar, to activate the baking soda. What’s more, baking soda has much stronger leavening power than baking powder. As a rule of thumb, about 1 teaspoon of baking powder is equivalent to 1/4 teaspoon of baking soda. Summary While interchanging baking powder and baking soda in recipes isn’t as simple as a 1:1 substitution, it can work with certain modifications to your recipe.
Many baked-good recipes include baking soda or baking powder as a leavening agent. Some may even include both.
While both products appear similar, they’re certainly not the same.
Baking soda is sodium bicarbonate, which requires an acid and a liquid to become activated and help baked goods rise.
Conversely, baking powder includes sodium bicarbonate, as well as an acid. It only needs a liquid to become activated.
- Kaitlyn Berkheiser
Dec 24, 2018 · Sodium bicarbonate has a pH level of 8 which makes is slightly alkaline. For example, sodium bicarbonate can help replace electrolytes, reduce the effects of an acidic stomach, treat itchy skin, and lower the acidity of urine. ( 1) Around the home, baking soda is used as a raising agent in baking. The fact that baking soda has a coarse texture ...
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Aug 17, 2023 · Baking powder's acidic component, cream of tartar, is built in and reacts with the included alkaline baking soda when it comes in contact with any liquid. "Baking powder is a one-stop-shop blend of baking soda and an acidic agent, and will work its magic on its own," says Gordon. In other words, baking powder creates carbon dioxide gas by ...
Jan 24, 2024 · Baking soda, also called sodium bicarbonate , is an alkaline, odorless, white crystalline powder (or lumps) that has a slightly bitter taste. It is a type of salt. Baking soda is often used as a food additive to make baked goods rise. It can also be used in dental and cleaning products.
Feb 13, 2023 · It does not require an external acid in order to activate. Most baking powders are "double acting," meaning they produce carbon dioxide once upon coming in contact with moisture, then again after heating. Because of this, baking powder-leavened goods are generally lighter and fluffier than those that rely on baking soda alone.
